Duck with spiced rhubarb compote
The combination of sweet and savoury and crunchy and soft work beautifully together in this spring dish
Difficulty and servings
Serves 2
Preparation and cooking times
Cook 30 mins
Ready in 30 mins
- Cook shallots in butter until soft. Add the ginger and spice to the shallots and cook for a minute then add the rhubarb and orange juice and cook gently until the rhubarb is tender. Heat a non-stick frying pan, cook the duck breasts fat-side down on a medium heat for 10 minutes until the skin is crisp and golden. Turn over and cook for another 3-4 minutes. Slice and serve with the rhubarb compote and spinach.
473 kcalories, protein 32.3g, carbohydrate 5.5g, fat 35.9 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g
Recipe from olive magazine, March 2007.
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http://www.bbcgoodfood.com/recipes/3830/
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Ingredients
- 4 shallots , finely chopped
- thumb-sized piece root ginger , grated
- mixed spice
- 300g rhubarb , trimmed and sliced diagonally
- buttered spinach , to serve
- 2 duck breasts , fat scored and seasoned
- 4 tbsp orange juice
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Difficulty and servings
Serves 2
Preparation and cooking times
Cook 30 mins
Ready in 30 minsIngredients
- 4 shallots , finely chopped
- thumb-sized piece root ginger , grated
- mixed spice
- 300g rhubarb , trimmed and sliced diagonally
- buttered spinach , to serve
- 2 duck breasts , fat scored and seasoned
- 4 tbsp orange juice
473 kcalories, protein 32.3g, carbohydrate 5.5g, fat 35.9 g, saturated fat 9.9g, fibre 2.5g, salt 0.64 g
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18 May 2008
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09 July 2008
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09 January 2010
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